Pages

Follow by Email

Sunday, July 3, 2011

Shrimp and Potato in Mild Mustard Gravy

Bon Apettit to myself! This was my dinner tonight.


First I added shredded onion and half a green chilly to heated oil. As the onion turned golded I added the shrimps and potato and sauteed for some time. I added salt, turmeric powder, cumin powder and coriander powder a little and stirred from time to time, and then water to bring it to boil.
After the potatoes became softer I added mustard and a pinch of sugar and boiled untill the potato was completely cooked.

The word "mild" is important. All the spices, and especially mustard, if added more than required, will destroy the taste. On the other hand, when added only a little, will bring in the out-of-this-world flavour to the food.
Instead of mustard I can cook it with tomato, also. In that case, too, mild is the key-word. The quantity of tomato should not be so much that makes it taste sour.
I used olive oi, but traditionally it is cooked in cold-pressed virgin mustard oil.

I had it with steamed basmati rice.

No comments:

Post a Comment